Tex Mex Chicken Casserole
Short on time during the back to school season? This casserole is quick and easy to make as well as packed with flavor. Pair it with a side of vegetables and brown rice for a delicious dinner.
Serves: 6 (Serving = 1/6 dish)
- Cooking Spray
- 4 ounces light sour cream
- ½ cup salsa
- ½ Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Spanish paprika
- 4 ½ corn tortillas
- 4 cups (12 ounces) diced, cooked chicken
- 12 ounces frozen southwestern blend vegetables
- ½ cup reduced fat shredded Mexican blend cheese
1.Preheat oven to 375 degrees F.
2.Stir sour cream and salsa together in a small bowl, set aside.
3.In another small bowl, mix the chili powder, ground cumin and Spanish paprika together. Set aside.
4.Spray a 8 x 8” baking dish with cooking spray. Cover the bottom with 2 ¼ corn tortillas.
5.Layer 2 cups diced chicken, ½ of the sour cream and salsa mixture, ½ of the frozen vegetables and ½ of the seasoning blend. Repeat, beginning with the corn tortillas.
6.Sprinkle shredded cheese on top.
7.Cover and bake in the oven for 30 minutes.
8.Uncover and bake an additional 10 minutes.